1/2cupfreshly grated parmesean reggiano, plus more for garnish
1lbfresh fettuccini
Instructions
Heat olive oil in a large skillet over medium heat
Add shallots and garlic and saute for a couple of minutes or until tender.
Add crean and cook for 1 to 2 minutes. Season with salt and pepper.
Add prosciutto and peas and toss gently to combine.
Sprinkle cheese over top and stir to melt and combine.
Cook until heated through.
In a large pot of boiling water add fettuccini and cook until al dente, just a couple of minutes for fresh pasta.
Drain, reserving 1/4 cup of pasta water.
Add the reserved pasta water and drained fettuccini to skillet.
Toss to combine pasta with sauce and season with salt and pepper.
Serve, garnished with extra cheese.
Notes
There didnt seem to be enough sauce when we made it so it might be good to double the sauce ingredients.We also used linguini instead of fettuccini which worked well
3/4cuppecorino Romano, Parmigiano-Reggiano, or a combination
1/8tspfreshly ground black pepper
3ozpancetta, cut about 1/4-inch thick, slices cut into 1/2-inch long strips
1tblsalt
1lbimported spaghetti
Instructions
In a small bowl, lightly beat the eggs. Add the cheese and black pepper; set aside.
In a medium skillet over low heat, cook the pancetta slowly, turning the pieces occasionally, for 15 minutes or until they are cooked through.
Meanwhile, bring a large pot of water to a boil over high heat. Add the salt and spaghetti. Cook, stirring often, for 8 minutes or until the pasta is tender but still has some bite. Drain the pasta and return it immediately to the pot.
Stir in the egg and cheese mixture and toss well to coat the pasta thoroughly. Add the pancetta and toss again to distribute it evenly. Serve with more cheese, if you like.
Notes
Serves 4There are many ways to vary this recipe. You can also increase or decrease the number of eggs (I like to use one egg per person). To get the eggs quickly to room temperature, set them in a bowl of hot tap water for 3 minutes. Since guanciale is not widely available, I recommend pancetta, which is different from American bacon. Cook the pancetta a little more or a little less. I prefer it crisp and crunchy, but soft and chewy is more traditional. You can also eliminate some or all of the rendered fat from the pancetta, depending on your concern for your waistline.
In late October we got a freak snowstorm that caused all sorts of damage to the area. Because there were still so many leaves on the trees and the snow was wet and heavy, it brought down many branches and trees. We lost power for about 10 hours, but we were lucky. There were many people without power for a week. Here are a couple of photos from the tree damage in our yard.
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We spent a few days in Florida back in February. We’d had it with snow and had to get away to some warm weather for a while. This was the first time I’d seen a sunset over the ocean. Pretty cool.
Well, I can also upload videos from my phone to the site now, but unfortunately it seems it’ll only work if you have quicktime installed on your PC. Not great, but better than nothing. Another downside is I think the entire video needs to download to your computer before you can view it. Still, that’s better than nothing. We’ll just have to make sure we only post small videos from our phones.
This video was taken in March, 2010. It shows two hoses attached to two utility pumps in our basement pumping out the water. We got 8″ of rain in one storm. We ended up with 3″ of water in the basement that took a week to finally go away!
There’s an app made for Android phones that lets you add posts to WordPress sites. Very cool! Below is a photo I took with my phone during our trip to Bar Harbor in September.
Here is a video of Bass Harbor Lighthouse, located on Mount Desert Island in Maine. It is surrounded by one of the best national parks in the country – Acadia National Park.
Welcome to our new website! After many years of writing the websites by hand via HTML it was time to move to the 21st century and use a better management system for the site. Thus, WordPress.
Keep checking back to our site to see what’s new. We hope you enjoy the site!
